Vegetable Pie

Hilary’s going vegetarian this week with a delicious menu of meat free dishes. Starting with a vegetable pie, she’s also got a fragrant mushroom korma with sweet corn fritters on the side, and finally an unusual sweet treat; a tomato soup cake.

Serves 4.


  • 1 red onion, roughly chopped
  • 1 carrot, sliced
  • 1 butternut, peeled and cubed
  • 200g mushrooms
  • 4 baby marrows, roughly sliced
  • 100g cherry tomatoes
  • 3 cloves garlic, peeled
  • 4 sprigs fresh thyme
  • olive oil
  • salt and pepper
  • 2 discs of feta, cubed
  • 200g (1 cup) self-raising flour
  • 60g (½ cup) wholewheat flour
  • 5ml (1 tsp) salt
  • 125ml (½ cup) cold water
  • 125ml (½ cup) olive oil
  • 1 egg, lightly beaten
  • sesame seeds


  1. Place the vegetables, garlic and thyme in a roasting pan.
  2. Toss with olive oil, season and roast in the oven at 190ºC for 30 minutes.
  3. Remove thyme stalks and cool before mixing in the feta. Set aside. To make pastry, combine the flours and salt. Make a well in the centre.
  4. Whisk the water and oil and pour into the well. Using a wooden spoon, mix until you have dough. Do not knead. Roll out on a floured surface to form a large circle.
  5. Place on a greased baking tray. Spoon the veggies into the centre of the pastry.
  6. Fold the sides over, leaving a gap in the centre.
  7. Neaten edges, brush with the beaten egg and sprinkle with sesame seeds. Bake at 180ºC for 25 minutes or until golden brown.